Chocolate muffin recipe

                                                                                                 EGGLESS MOIST CHOCOLATE MUFFINS

INGREDIENTS

• ¾ – cup maida / all purpose flour
• 2 ½ – tbsp coco pwdr
• ½ cup – powdered sugar
• ½ tsp – baking soda
• 2 tbsp – oil
• ½ cup cold water
• 1 tsp vanilla essence
• 1 tsp lemon juice or white vinegar

PREPARATION

Preheat the oven at 190*

Apply little butter around the muffin mould and dust it well with flour on all sides.

METHOD

Sieve together flour + coco + baking soda 2 to 3 times, so that it mixes well.

Add the sugar powder.

In a big bowl take oil + cold water + vanilla essence and beat it well.

Slowly add the flour mixture and blend or mix it well.

Add the lemon juice or vinegar to the batter and mix well.[this has to be done just before u start baking]

Put the batter in the mould upto ¾ level.

Bake for 20- 25 mins

But after 15 mins do the tooth pick test. [ mine was done in between 15-20 mins]

Remove from the oven and allow it to cool.

NOTES

1. Use powdered sugar
2. You can add a small piece of dark chocolate inside the batter before baking.
3. The mould should not be filled more than ¾ , sufficient place has to be left for it to rise.
4. If you are using a set of 6 cups together metal mould and if few cups are empty put 2 -3 tbsp water in the unused muffin cups.
5. If baked muffin stick to the bottom , then place the mould on a wet cloth for 2-3 mins.
6. Give variation by adding dry fruits or choco chips.
7. Instead of flour use oats.

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